Try this seafood twist on nachos, then check out our classic nachos.

*This recipe is gluten-free according to industry standards


  • 1 tbsp of chopped pickled jalapeños
  • 1/4 red onion, finely chopped
  • 10 cherry tomatoes, diced
  • 1/2 avocado, diced
  • a small bunch coriander, chopped
  • 100g white crabmeat
  • 4 tbsp soured cream
  • 1 lime, juiced
  • 2 handfuls white and purple tortilla chips
  • 50g monterey jack cheese, grated
  • hot sauce, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6.

  • STEP 2

    Mix the jalapeños, red onion, tomatoes, avocado and half the coriander in a bowl.

  • STEP 3

    Mix the crab, soured cream, lime juice and the rest of the coriander in a separate bowl.

  • STEP 4

    Put the tortilla chips on a small baking sheet and sprinkle over the cheese.

  • STEP 5

    Bake for 5 minutes until the cheese is melted.

  • STEP 6

    Spoon over the tomato salsa followed by the crab mix.

  • STEP 7

    Drizzle over the hot sauce, to taste. Eat straightaway.

Watch our 20-second video for the easiest way to stone an avocado...


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